Naranga curry is a pickle that is usually served in a traditional Kerala sadya during Onam. It is made using curry naranga / vadukapuli naranga that looks like a large lemon but is comparatively very sour and juicy. This pickle tastes best when fresh and will not keep for more than 2 – 3 weeks in a refrigerator.
- Karinaranga / vadukapuli – 1 small, cubed (Though vadukapuli is usually used to make this pickle, you may replace it with regular lemon/ naranga)
- Green chilies – 4 – 5 , sliced to rounds
- Garlic – 10 – 15, small cloves
- Curry leaves – 2 sprigs
- Chilly powder – 4 – 5 tsp
- Fenugreek powder – 1/4 tsp
- Hing / asafoetida – 1/4 tsp
- Jaggery – 1 pinch (to balance the flavors)
- Mustard seeds – 1/2 tsp
- Salt – To taste
- Gingelly oil (nallenna) – 1.5 – 2 tbsp
Heat gingelly oil in a pan and splutter mustard seeds. Add the garlic cloves and saute until they turn light brown. Now add the cubed lemon pieces, green chilies and curry leaves. Give it a stir and add around 1 cup water. Bring it to a boil and add the chilly powder, fenugreek powder, salt and hing. Stir well and cook for a few more minutes. Add a pinch of jaggery and mix well. Switch off when the gravy thickens. Cool down and store in a clean, dry bottle. You can use it right away but remember to use a dry spoon while serving. It will keep for 2 – 3 weeks in a refrigerator.